Hello.

We continue to develop the theme of cooking juicy chicken breast. The last note was about baking, and today we will cook the breast in a pan. Again, our main goal is to prove that white chicken meat does not necessarily come out dry and tough. Thanks to some tricks, it can be made juicy, tender and melting in your mouth.

And for this you do not need to have several years of culinary practice behind you. Just follow the described recipes step by step, presented in the form of a description with a photo, and everything will turn out in the best possible way.

Chicken breast in a pan in sour cream sauce

Let's start with the simplest method, which takes the least time. This is breast in sour cream sauce.

Ingredients:

• Chicken breast - 1 piece (2 fillets)
• Sour cream - 130 g
• Salt, pepper, coriander

Cooking:

1. Cut the breast into cubes about 2-3 centimeters in size.

2. Put the meat in a preheated pan with vegetable oil and fry it over medium heat until white, remembering to stir occasionally.

3. When the meat turns white, add half a teaspoon of salt and spices.

4. Stir, add sour cream, mix again and simmer over medium heat under the lid for 20 minutes.

Ready. Bon Appetit!

Chicken in sour cream sauce goes well with absolutely any side dish, whether it be fresh or cooked vegetables, pasta or rice.

Tender fillet in sour cream with mushrooms

The previous recipe can be a little more complicated and give it a mushroom flavor.

Ingredients:

• Chicken fillet - 500 g
• Mushrooms - 200 g
• Sour cream - 200 g
• 1 bulb
• Seasonings to taste

Cooking:

1. Fry onions and mushrooms (in our case, champignons) in a pan. To do this, cut the onion into half rings, and the mushrooms into small slices. Roasting is done over medium heat for 10 minutes with occasional stirring.

If you take frozen mushrooms, then first fry them until cooked without defrosting, and only then add onions to them

2. Further actions are similar to the previous recipe. Put the fillet pieces in the pan and fry them until the meat turns white. Then add salt, spices and sour cream. Stir well and leave to simmer covered over medium heat for 20 minutes.

Ready. Bon Appetit!

Easy chicken recipe in creamy sauce

And here is the simplest version of cooking breasts in cream. No extra ingredients. Very convenient when you want and quickly and tasty.

Ingredients:

• Chicken breast - 2 pcs (4 fillets)
• Heavy cream - 100 ml
• Krkuma
• Salt pepper

Cooking:

1. This time, the chicken needs to be cut into fairly large pieces. So that you can turn each individual piece during frying.

2. Fry the fillet in a pan with vegetable oil over medium heat.

Fry on both sides until golden brown.

3. When both sides are golden, reduce the heat to a minimum and continue frying for another 10 minutes, stirring constantly, then pour in the cream and add the turmeric. We mix.

4. We continue to fry the meat for a few more minutes, stirring constantly. As soon as the cream thickens, the dish is ready.

Bon Appetit!

Video recipe for juicy breast in cream with cheese

And here is a more complex recipe for breast in a creamy sauce with cheese. It involves not only frying in a pan, but also bringing to readiness in the oven. This is a very suitable option for a festive table, because the fillet is cooked whole without being cut into pieces, so the appearance is very beautiful.

Take 2 minutes, watch the video, you will like it.

Recipe for chicken fillet in mayonnaise sauce

If your refrigerator contains only mayonnaise from sauces, then even in this case it is possible to cook a gourmet dish.

Ingredients:

• Chicken fillet - 600 g
• Mayonnaise - 350 g
• Vegetable oil - 150 ml
• Water - 100 ml
• Greens - to taste
• Garlic - 1 head
• Salt, pepper - to taste

Cooking:

1. Cut the chicken fillet into thin and long plates and fry in a pan with vegetable oil over medium heat until golden brown on both sides.

2. We make mayonnaise sauce by mixing and whisking water with mayonnaise and adding finely chopped garlic there. Pour the resulting sauce into a frying pan with golden chicken.

3. Then cover the pan with a lid and simmer the meat over medium heat for another 15 minutes. And you're done. Easy and fast. And most importantly, delicious.

Bon Appetit!

Grilled chicken in soy sauce without oil

Well, I want to finish the topic of cooking meat in sauce with a recipe for fillet in soy sauce on a grill pan. Of course, you can also use a regular frying pan, otherwise you will have to add vegetable oil to it, which will slightly change the taste. And I also want to tell you how to cook teriyaki sauce for this dish, so I would like the taste to be as “clean” as possible.

Ingredients:

• Chicken fillet - 400 g
• Soy sauce - 2 tbsp.
• Spices - to taste

Cooking:

1. We wash the fillet, dry it with a paper towel and cut into strips.

2. Pour the meat with soy sauce, add chicken spices, mix well, cover with cling film and put in the refrigerator for 30-40 minutes.

3. Preheat the grill pan and put chicken strips on it. Fry on both sides until golden brown.

4. Now prepare the teriyaki sauce. We need soy sauce and regular granulated sugar. In a regular frying pan, heat the soy sauce over medium heat, and then add the sugar. Stir constantly and wait until the mixture thickens to the state of sour cream. The sauce is ready. Pour over cooked chicken and feel like you're in an Asian restaurant.

For 100 ml of soy sauce you need 1 teaspoon of granulated sugar

How to fry chicken breast in batter with cheese

The next way to cook chicken in a pan is to fry in batter.

Here is a very tasty recipe for batter with cheese. If there is no cheese on hand, then you can do without it, but it certainly tastes better with it.

Ingredients:

• Chicken fillet - 400 g
• Egg - 1 pc.
• Flour - 2 tbsp.
• Salt and pepper - to taste

Cooking:

1. We cut the chicken into pieces that are convenient for you for further frying and beat them off on both sides.

2. Prepare the batter by mixing the egg, flour and salt and pepper in one bowl.

3. Dip the breast in batter and immediately put it in a preheated pan with vegetable oil.

4. Fry on one side over medium heat for 5 minutes, then turn the pieces over.

5. After that, reduce the heat to a minimum and sprinkle the meat with finely grated cheese.

Then cover the pan with a lid for 5 minutes.

During this time, the cheese will melt and the dish will be ready.

Bon Appetit!

Soft and juicy chop in breadcrumbs

Another type of batter is with breadcrumbs. It turns out a crispy crust and a juicy filling. Very tasty. And very simple.

Ingredients:

• Half chicken breast (1 fillet)
• 2 eggs
• Flour -
• Breadcrumbs
• Garlic - 3 cloves
• Salt, pepper, coriander

Cooking:

1. Take a defrosted or chilled fillet and cut it in half along the fibers.

The fillet is in two parts. One is small, it is simply cut off and used as is, and the second is large, and it needs to be cut along

2. We beat off the resulting thin slices of meat on one side.

3. Sprinkle the fillet with spices.

4. Break the eggs and stir in a separate plate. Pour the flour and breadcrumbs into separate bowls.

6. We heat the pan, pour vegetable oil into it (you can add butter), crushed garlic cloves and lay out the chops.

7. Since the chops are quite thin, it is enough to fry them for literally two minutes on each side.

Chicken breast chops are ready. Bon Appetit!

Breast in batter in a deep-fried pan

And I can't get past this recipe. Of course, it is not useful at all, but it is so tasty that it is simply a crime not to include it here.

Ingredients:

• Chicken fillet - 1 piece
• Egg - 1 pc.
• Warm water - 100 g
• Salt - 1 pinch
• Flour - 200 g

If instead of water you take beer, you get an incredibly fragrant beer batter.

Cooking:

1. It is very important to cut the fillet into thin long strips. This will allow them to fry faster on one side and be large enough on the other so that you can cook them one at a time.

2. Prepare the batter by mixing the egg, water, flour and salt. The mixture should be quite thick, the consistency of sour cream.

3. We put the fillet in a separate bowl with flour and carefully roll each strip in flour, then lower it and coat it in the prepared batter.

4. We will make a deep fryer from an ordinary deep frying pan or pan. To do this, simply pour so much vegetable oil into the selected container so that the fillet pieces are completely drowned in it and heat it over high heat.

Place the meat pieces one by one into the hot oil. If they stick together in the pan, separate them with a fork.

5. When the batter turns golden and the oil begins to sizzle strongly, this will mean that the chicken has begun to let the juice out. From this moment, we detect one minute, after which we take out the resulting chicken sticks. Everything about everything will take about 6 minutes.

Do not put all the prepared meat at once, cook in small portions of 3-4 pieces so that the strips do not stick together

6. Ready sticks can be eaten immediately hot, dipped in cheese or other favorite sauce. Just don't get burned.

Bon Appetit!

Bacon-wrapped chicken breast in a pan without oil

Well, I saved my favorite recipe for last. It's chicken in bacon. A wonderful recipe for which you do not need anything but fillets and strips of bacon (they are also called Hungarian). This is a great appetizer for the holiday table.

Cooking:

All you need to do is take thin strips of ham (available in any supermarket in vacuum packaging) and wrap thinly sliced ​​\u200b\u200bchicken fillets in them.

And then fry them in a pan for 5-7 minutes on each side over medium heat. It is not necessary to add oil to the pan, because. The bacon will release enough fat to keep the meat from burning.

To prevent the bacon from unraveling, place the rolls in the pan so that the side where the tip of the wrapped bacon sticks out is fried first.

Ready. No complications and a large list of ingredients. And the taste is simply indescribable. I highly recommend you cook these chicken rolls for the festive table of the next celebration.

Well, my top ten best chicken breast recipes in a pan are over.

Thank you for your attention.

Chicken fried in pieces in a pan is a tasty and uncomplicated dish. It seemed to be easy to prepare. But in order for a delicious fried chicken in a pan to turn out juicy, with a delicious golden crust, you need to know a few secrets. First, it is better to use fresh, unfrozen meat. Secondly, you need to fry it only in a hot frying pan in hot oil. So, let's begin.

Ingredients:

• chicken 1 kg;
• refined vegetable oil 3 tbsp. l.;
• salt 0.5 tsp;
• black freshly ground pepper to taste;
• garlic 2 cloves;
• spices for cooking chicken 0.5 tsp.

How to deliciously fry chicken in a pan:

Let's prepare the meat. Frozen food must first be allowed to thaw at room temperature. If you are using a whole chicken, then it must first be cut into pieces. I used fresh chicken thighs. Wash the meat thoroughly and pat dry with paper towels. If you put wet meat in oil, it will sizzle and splatter.

How to fry chicken in a pan? Everything is simple. Put a cast iron or non-stick skillet on the fire. Pour sunflower oil on a hot surface, let it get very hot. This is necessary so that a golden crust forms on the chicken, and all the juices remain inside.

If you put the meat in a cold pan, it will release a lot of liquid, and it will be stewed, not fried. As a result, it will be dry and not golden. If you don't know how to fry chicken in a pan with a crust, then follow these tips.

Put chicken pieces in hot sunflower oil.

How long to fry chicken in a pan? First, fry the pieces for 3-5 minutes on each side over high heat, without covering the dishes with a lid.

Then reduce the heat, cover the dishes with a lid, continue to fry the ingredients. The size of the pieces of meat depends on how long it will take to fry the chicken in a pan. Checking the readiness is very simple. You need to pierce the thickest piece of meat with a sharp knife. If clear juice is baked from it, the dish is ready. If the juice is bloody, you still need to keep the meat on fire.

When the chicken is almost ready, season it with spices and salt. Add minced garlic for flavor.

Fry the ingredients for about 5 minutes. Turn off the stove burner and let the finished dish brew for about 5-10 minutes. During this time, you can make a light vegetable salad with herbs or prepare a sauce.

We will serve the dish hot with a side dish, pickles or seasonal vegetables.

"And now the game!" It is poultry meat, according to the inimitable Gennady Kozodoev from the movie "The Diamond Hand", that deserved the honorable mission of becoming the apotheosis of a chic feast. To amaze with your culinary skills, it is not at all necessary to bake thrushes on skewers. Banal pan-fried chicken can be cooked and served in such a way that intrigued guests will be willing to sacrifice a lot for the recipe.

Do you want to make sure of this? We present to your attention amazing recipes with a detailed description of all stages of preparation.

Chicken fried in a pan with garlic - a simple step by step recipe

Any chicken meat can be used as the main ingredient in this recipe. Despite the simplicity of preparing this dish, consisting of a limited list of products, the result will please with its unpredictability. After all, experimenting with different combinations of spices, you can achieve different, sometimes unexpected, tastes in the finished dish.

You will need:

• chicken drumsticks - 5 pcs.;
• garlic cloves - 4-5 pcs.;
• boiled water - 100 g;
• any fat for frying;
• seasoning for chicken;
• salt;
• ground pepper.

Prepare like this:

1. Cut the garlic cloves into cloves. Wash the shins and pat dry with paper towels.
2. Fry the garlic cloves in oil in a hot skillet. Has the garlic browned? Remove from pan and transfer to another bowl.
3. Put the chicken legs in its place. Fry them on both sides for seven minutes. Sprinkle with ground pepper, salt and seasonings.
4. Fill with boiled water. Close the lid and simmer over low heat until the liquid boils away. In a few minutes, the chicken, drenched in garlic boiling water, will be ready.

Delicious Italian Chicken with Tomatoes and Onions

You don't have to travel to Italy to enjoy Italian cuisine. You can prepare traditional meals by yourself using products purchased from a nearby shop. Try juicy Italian chicken. This is an old Italian recipe for hunting poultry with the intricate name "Cacciatore".

The process is short and simple, even inexperienced housewives can do it. But by presenting to the guests and home guests a gourmet dish with the aroma of Mediterranean herbs, any novice cook is guaranteed to increase his rating.

• chicken thigh - 4 pcs.;
• carrots and onions - 1 pc.;
• sweet red pepper - 1 pc.;
• fresh champignons - 300 g;
• olives - 1/2 tbsp.;
• rosemary and thyme - to taste;
• red wine - 150 ml;
• tomatoes in their own juice - 410 g;
• tomato paste - 2 tbsp. l.;
• cherry tomatoes - 200 g;
• garlic powder, salt, black pepper - to taste;
• olive oil, herbs.

Cooking steps:

1. Season the thighs on both sides with salt and pepper. Place in a hot skillet with oil. Is the meat golden brown? Turn over and achieve the same result on the other side.
2. Pour the wine into the skillet with the thighs. Bring to a boil and cook for about five minutes over low heat.
3. Divide the mushrooms into four parts. Cut the onion into half rings, garlic into thin slices, carrots into small strips.
4. Saute garlic in oil. Attach onion half rings to it, then carrot straws. For flavor, add chopped herbs to the vegetable mixture: thyme and rosemary.
5. Place the mushrooms in the vegetable casserole. Fry until half cooked, stirring constantly.
6. Add halves of cherry tomatoes, a few black olives, crushed tomatoes in their own juice. Salt, pepper, sprinkle with garlic powder.
7. Place half of the vegetable mixture on a deep ovenproof baking sheet. Place fried chicken thighs on it. Is there any fragrant wine sauce left in the pan where the chicken was fried? Fill them with pieces of chicken meat. Top them with the remaining vegetable mixture.
8. Add some more herbs and olive oil. Bake in an oven heated to 180°C. After 20 minutes, a delicious dish is ready.
9. When serving, sprinkle it with chopped herbs.

Fried chicken with onions and carrots

The dietary properties of chicken meat determine the nature of its use in a healthy diet. Supplement the dish with vegetables, and along with nutritious protein, your body will receive fiber, vitamins and trace elements.

For the dish:

• broiler carcass;
• carrot - 2 pcs.;
• onion - 4 pcs.;
• oil for frying;
• salt, pepper and chicken seasoning;
• boiled water.

1. Cut the chicken into pieces. Sprinkle with salt and pepper.
2. Fry portioned pieces in a hot frying pan, poured with vegetable oil, no more than 10-15 minutes. Turn the meat while frying and sprinkle with chicken seasoning.
3. Chop the onion in half rings, grate the carrots through a coarse grater.
4. Place the sliced ​​onion into the skillet with the chicken, spreading it all over. Simmer a little over low heat. Did the onion become translucent? Add grated carrots. Simmer five more minutes. Vegetables are soaked in chicken juice.
5. Pour in some boiled water. Bring to a boil over low heat, covering the pan with a lid.

Fried in soy sauce - a recipe at home

Tender poultry meat is a favorite component of dishes for culinary specialists all over the world. It is not surprising that adapted recipes from many countries are actively used in modern Russian cuisine. A compliment from Asian cuisine is chicken meat fried in soy sauce. A universal recipe will help to prepare a delicious dish, both for the daily diet and for the holiday menu.

So that cooking does not cause you any difficulties, follow the recommendations presented under the photo of each stage.

Ingredients of the dish:

• broiler - 1.0 -1.5 kg;
• bulbs - 2-3 pieces;
• soy sauce - 50 ml;
• garlic - 1-3 cloves;
• green onions - 3-4 feathers;
• vegetable oil - 30-50 ml;
• honey - 30 g;
• salt, pepper, parsley to taste.

Cooking steps:

1. Wash the carcass, dry it with a paper towel. Cut into serving pieces.
2. Cut the onions into half rings, garlic cloves into thin slices.
3. Whisk soy sauce with honey and vegetable oil. Add a pinch of salt and pepper. Try the marinade. Adjust its flavor according to your own preferences.
4. Place the chicken pieces in a spacious dish, add the vegetable slices. Pour the products with soy marinade. Gently lift the pieces of meat with a fork so that they are evenly coated with the marinating mixture.
5. Cover the container with the chicken tightly with cling film. Refrigerate for at least one hour. Want to postpone cooking for a longer time? No problem, let the meat marinate from evening to morning.
6. Place the marinated chicken along with the vegetables in a skillet or baking sheet. Spread it out in one layer. Is there any marinade left in the bowl? Pour it on a baking sheet as well.
7. Preheat oven to 180C. For roasting meat with vegetables, 20-30 minutes will be enough. You can pan fry. Just remember to turn the pieces of meat over. Then they will undergo uniform heat treatment.
8. Before serving, sprinkle the hot chicken with chopped green onions.

Recipe with mayonnaise and mustard gravy

The presence of mayonnaise in this recipe provides the finished dish with a delicious creamy taste, and mustard adds spice. Together, these two components act like a marinade. They impregnate the meat, as a result of which the fibers acquire the most delicate texture.

Ingredients:

• shins - 1 kg;
• oil - 70 ml;
• mayonnaise - 2 tbsp. l.;
• mustard - 1 tsp;
• water - 300 ml;
• salt and spices.

Cooking:

1. Fry the drumsticks in a pan with butter on both sides. Salt while frying.
2. Combine mayonnaise and mustard, add any spices.
3. Brush the resulting sauce on all pieces of meat on one side.
4. Pour in water. Simmer covered for about five minutes.
5. Turn the fried drumsticks over and brush the other side with the mayonnaise-mustard mixture. Leave covered over low heat for another five minutes.
6. Serve the finished dish with the same sauce in which the chicken legs were fried.

Breast fillet in sour cream - recipe in a pan

We offer another recipe for cooking chicken meat, which features creamy gravy. Only this time we will cook chicken fillet in sour cream sauce. White poultry meat is dense and dry. The use of sour cream is appropriate. It softens the meat and charges it with juiciness.

You will need:

• breast fillet - 2 pcs.;
• bulb;
• garlic cloves - 1-2 pcs.;
• sour cream - 2-3 tbsp. l.;
• mayonnaise - 1-2 tbsp. l.;
• salt pepper.

Cooking steps:

1. Fry the chopped onion over low heat.
2. Cut the meat into oblong pieces, as for beef stroganoff. Add to onion. Salt and fry until lightly browned.
3. Sprinkle the meat pieces with hot and sweet ground pepper. Put sour cream and mayonnaise, mix. Simmer in sauce for 3-4 minutes.
4. Before turning off the heat, add chopped garlic to the pan.

Fried chicken drumsticks with vegetables

But back to national cuisines. This recipe for chicken legs with vegetables refers us to the culinary traditions of Turkey, which has become a favorite summer vacation spot for many Russians.

It includes:

• shins - 4 pcs.;
• red onion - 2 pcs.;
• pepper - 1 pc.;
• garlic cloves - 2 pcs.;
• tomato - 2 pcs.;
• a pod of hot pepper;
• zira - 1 tsp;
• greenery.

Cooking sequence:

1. Peel the onions and cut them into thin half rings. Fry them in oil.
2. Put the chicken legs in the pan to the half-cooked onion. Salt.
3. Cut into thin slices the fruit of bell pepper, tomatoes - in large pieces. Send vegetables to a hot skillet with chicken meat.
4. Pour in some boiled water. Simmer the contents of the pan over low heat.
5. Chop the garlic, chop the pod of hot pepper. Put in a frying pan. Add a few cumin seeds.
6. Simmer until meat is done.

Before serving, sprinkle generously with chopped herbs. Pairs well with potatoes, rice or any other side dish.

Chicken kavurma with mushrooms

Fragrant kavurma also comes from Turkey. Since ancient times, Turkish shepherds cooked it on an open fire from beef or lamb. They sat around a cast-iron skillet that smelled of succulent roasts and dipped juices from stews and vegetables on slices of bread. A modern recipe allows you to transfer the cooking process to home conditions and allows the use of chicken meat.

• breast fillet - 2 pcs.;
• champignons - 0.5-0.6 kg;
• tomato - 1 pc.;
• sweet pepper - 1-2 pcs.;
• onion - 1 pc.;
• garlic - 1 clove;
• frying oil - 100 g;
• salt, ground pepper, oregano, thyme (kekik).

Cooking:

1. Heat any oil (sunflower, olive or butter) in a pan. Cut the onion and pepper into small cubes. Place them on the hot skillet. Roast lightly.
2. Divide the meat and champignons into small pieces of approximately the same size. First, fry the mushrooms with vegetables, then attach the pieces of meat.
3. During frying, do not close the lid and do not reduce the heat. Let the process go intensively, and the products in the pan will brown.
4. Finely chop the ripe tomato, chop the garlic. Add to the pan with vegetables, meat and mushrooms. Add salt, hot pepper and oregano. Close the lid. Simmer for 7-10 minutes until tender over low heat.

Chicken in batter

Despite the high calorie content, chicken meat in batter is always popular among gourmets.

To prepare this dish, stock up on the following products:

breast fillet;

• egg - 1 pc.;
• water - 100 g;
• flour - 200 g;
• salt, spices to taste;
• vegetable oil for frying.

Cooking is not difficult:

1. Cut the meat into thin plates.
2. Mix water, flour, egg, and salt. Add some spices. Beat the batter well. Lumps of flour and salt crystals will disperse.
3. The consistency of the batter in density should resemble sour cream. Too liquid will drain from the meat pieces, too thick after frying it will become excessively dense and deprive the dish of airiness.
4. Heat vegetable oil in a frying pan.
5. Dip the pieces of meat in the batter and drop into the boiling fat. Is the dough swollen and browned? Flip over to the other side and wait for the same result.
6. Did the fillet pieces in batter acquire a uniform golden color? Lay them out on a paper towel. It absorbs excess fat.

Eggplant with Turkish chicken

Want to kill two birds with one stone? You don't have to go hunting for this. Just use the recipe for cooking spicy chicken with vegetables. Here you have a meat dish and a side dish. Delicious, satisfying and very healthy!

Ingredients:

• chicken;
• vegetable marrow;
• two eggplants;
• bell pepper;
• onion;
• garlic cloves - 3 pcs.;
• ground pepper, salt and turmeric;
• universal refueling;
• vegetable oil;
• fresh greens.

How to cook:

1. Cut young zucchini and eggplant obliquely into pieces whose thickness does not exceed 2 cm. Rub salt into them, sprinkle with ground pepper on top. Fry vegetables one by one in hot vegetable oil.
2. Cut the onion and bell pepper into rings. Mince the garlic.
3. Pour vegetable oil into a cauldron or deep frying pan, put on fire.
4. Cut the broiler carcass lengthwise from the side of the breast, flatten it on a cutting board. Salt, pepper, sprinkle generously with turmeric.
5. Place the chicken on the hot skillet. Is the inside of the carcass down?
6. In the area of ​​​​the thighs and breasts there is a thick muscular layer. Make a few punctures in these areas with a sharp fork. The meat will be evenly fried and will not lose juiciness.
7. Treat the top of the carcass with salt and spices. Cover the cauldron with a lid and leave the chicken to simmer over low heat.
8. Turn the fried chicken on its back. Add onion rings and sweet peppers to it. Simmer covered for no more than two minutes.
9. Enhance the flavor of the dish with an all-purpose seasoning and garlic sprinkled on top of the chicken and vegetables.
10. Simmer until done. Arrange the bird with peppers and onions on top of the sautéed zucchini and eggplant. Sprinkle with chopped fresh herbs and serve.

Whole fried chicken Adjarian style

This recipe differs from the popular tobacco chicken by the presence of garlic sauce. Because of this, chicken meat acquires softness, juiciness and an indescribable spicy aroma. The whole chicken is cooked in a pan. From above, she is pressed by oppression. Let as much surface as possible of the carcass come into contact with the hot metal. Thanks to this, it acquires a ruddy crust on all sides.

• broiler carcass;
• garlic cloves - 2-3 pcs.;
• butter - 100 g;
• water - 200 g;
• salt, pepper, suneli hops, and any other seasonings.

Cooking:

1. Cut the carcass in the middle along the breast. Sprinkle both sides with salt and pepper. Want to experiment with seasonings?
2. Use coriander or other spices of your choice.
3. Heat up the butter in a frying pan. Lay the chicken cut side down. Cover with a plate, on top of which use oppression.
4. Fry for 7-8 minutes.
5. Turn the carcass over. Fry.
6. Squeeze garlic cloves through a press, add paprika and suneli hops. Fill with boiling water.
7. Pour the liquid sauce into the pan with the chicken, add finely chopped greens. Close the lid and simmer for 20-25 minutes.

Chicken legs with honey in a pan

It is generally accepted that honey is used in the preparation of desserts and delicacies. After all, it is sweet, and this is not at all the property that we want to give the meat in the process of cooking it. Do not worry, in this case, honey has a completely different mission: it will add flavor and soften the meat fibers. This idea was taken from Asian culinary specialists and has proven itself in modern national cuisine.

Calories: 243 kcal

Proteins: 30.33 g

Fats: 0.14 g

Carbohydrates: 0.0 g

60 min. Video recipe Print

Cook according to our recipes, surprise your family and friends with your culinary talents. Click on the buttons of social networks, introduce your friends and subscribers to this exciting process.

The chicken is a versatile bird. Its meat can be marinated, stewed, fried, boiled, and in any form it will be delicious. Dietary benefits are also a huge advantage - this meat has a minimum of calories and a maximum of useful proteins and vitamins.

Fried chicken in a pan

The main secret is the use of spices. It is they who allow you to eat not just fried meat for dinner, but a tasty and spicy dish.

Fried potatoes with chicken legs

The easiest and fastest lunch is potatoes with chicken. These two products are in every home and it will not be difficult to cook them. The main thing here is not to overeat, because the dish is so tasty that this can easily happen.

Products:

• chicken legs - 1 kg;
• potatoes - 0.6-0.7 kg;
• mayonnaise - 20 gr;
• onion bulb - medium head;
• a pinch of salt (to taste);
• red and black ground pepper - 5 gr each;
• vegetable oil - 40 ml;
• spices for chicken - 10 gr.

Cooking time: 50 minutes.

Calories: 320 kcal.

1. Defrost chicken legs, rinse well and marinate in mayonnaise, salt and chicken spices. As spices for chicken, you can take a ready-made mixture or make your own using suneli hops, marjoram, oregano and peppers;
2. Leave the chicken in the marinade for half an hour and prepare the vegetables in the meantime;
3. Peel and wash potatoes;
4. Cut the onion into thin rings or half rings, at your own discretion;
5. Pour half the vegetable oil into a heated pan. It should warm up well;
6. Cut the potatoes into slices, but they should not be too thick (they will fry for a long time and remain damp) or thin (they will burn quickly). The optimal thickness of one piece is 1 cm;
7. Fry the potatoes like this: on high heat and without a lid, do not touch it for the first 5 minutes so that it warms up well, then stir and leave for another 5 minutes. As soon as the potatoes become soft and turn yellow, salt, add ground peppers, onion rings and cover with a lid for another 5 minutes. Then stir again and fry until tender without removing the lid;
8. Using another pan, heat the remaining vegetable oil and lay out the chicken legs;
9. On a quick fire, bring the chicken to an appetizing crust, then reduce the fire and fry under the lid;
10. Check the chicken for readiness - carefully make an incision and look at the color of the juice, if it is transparent, the meat is ready;
11. Lay out portions of potatoes and legs. Bon Appetit!

Fried chicken fillet pieces

It is chicken fillet that is often used when compiling a menu for proper nutrition or diets, since it contains the minimum amount of fat and the maximum amount of protein. When cooking, it is important not to overdry the meat, because then it will completely lose its delicate taste and become very dry and tough.

• 1 kilo chicken fillet;
• 1 glass of lemon juice;
• 10 gr dry basil;
• 30 ml of olive oil;
• 2 sprigs of rosemary;
• 10 gr marjoram, cumin, oregano and paprika.

Cooking time: 45 minutes.

Calories: 200 calories.

1. Cut the breasts into medium pieces (5-10 cm);
2. Put the meat in a deep bowl, and in a smaller bowl, mix all the spices, lemon juice and oil. Mix well;
3. Pour the marinade over the meat and mix well. It is necessary that each piece be covered with its dense layer;
4. Cover the bowl tightly with a lid or pack in cling film and marinate in a cool place for 15-20 minutes;
5. Heat the pan over medium heat, do not pour oil, since the marinade already contains it. It would be great to use a special grill pan for meat, but you can get by with a regular one;
6. Put the chicken pieces and fry, stirring until golden brown;
7. Serve hot with any side dish.

Chicken in garlic

You can use any chicken parts in this recipe. The brisket in garlic sauce is especially good, but you can take drumsticks or wings - the whole chicken goes well with this sauce.

Ingredients:

• chicken - 700 gr;
• sour cream - 200 r;
• garlic - 4 cloves;
• butter - 80 gr;
• a pinch of pepper and salt;
• flour - 100 gr;
• hard cheese - 50 gr (you can not add);
• greens - ½ bunch.

Cooking time: 20 minutes.

Calorie content: 280 kcal.

1. Wash the chicken well with running water and dry slightly;
2. Grate with salt and pepper, leave for a couple of minutes while the sauce is preparing;
3. Melt the butter ahead of time. In a saucepan over low heat, heat the flour and gently pour the oil into it, stirring constantly;
4. Grind the garlic on a fine grater or a special press;
5. Mix garlic with sour cream and send to a saucepan;
6. Constantly stir the sauce so that flour lumps do not form there;
7. Bring the sauce to a boil;
8. Heat the oil in a second frying pan and put the chicken on it;
9. Fry until light brown, but do not bring to readiness;
10. As soon as the sauce boils in a saucepan, add greens and spices to it, as well as grated cheese;
11. Pour the sauce over the chicken and simmer everything together until the meat is ready;
12. Serve with vegetables or side dish.

Chicken thighs in a pan

Japanese cuisine can make a masterpiece even from simple ingredients. Ordinary chicken thighs are transformed with the help of simple shenanigans into the most delicious dish in the world.

Products:

• thighs - 600 gr;
• red wine (dry) - 6-8 tbsp. l;
• soy sauce - 6-8 tbsp. l;
• sugar - 50 gr;
• vegetable oil - 30 ml;
• clove of garlic;
• several stalks of green onions;
• fried sesame - 1 tbsp. l;
• a piece of ginger 1 cm thick.

Cooking time: 1 hour 20 minutes.

Calories: 206 calories.

1. Heat the wine in a saucepan and bring it to a boil;
2. Mix sugar with soy sauce and add it to the saucepan;
3. Wash the thighs, cut off the skin and fat, and then cut them into small pieces;
4. In a frying pan (you can use a wok if you have one), heat the oil and put the chicken on it;
5. Fry the meat, stirring constantly for 6-8 minutes;
6. Remove excess fat with paper towels. Wash the pan from oil;
7. Mix the sauce with chicken and fry over high heat until it thickens;
8. As soon as the chicken is covered with a thick layer of sauce and becomes glossy, you can add chopped garlic with ginger to it;
9. Put the meat on a plate and sprinkle with sesame seeds and green onions (chopped).

How to cook chicken drumstick

If the usual simple fried chicken is already boring, you can cook it with a delicious white wine sauce. Having tried this dish once, it is unlikely that there will be strength to deny yourself it the next time.

• shins - 4 pcs.;
• white wine - 6 tbsp. l;
• olive oil for frying;
• salt and freshly ground pepper to taste;
• dry Provence herbs - 1 tsp;
• butter - 30 gr;
• wheat flour - 60 gr.

Cooking time:

Calories: 230 calories.

1. Shanks wash and dry;
2. Put the chicken in a deep bowl, sprinkle with herbs, salt and pepper on top;
3. Add the wine to the chicken and stir well so that it is completely in the marinade;
4. Leave the meat to marinate under the film for 60 minutes in the refrigerator;
5. Add a pinch of salt and pepper to the flour;
6. After the time allotted for marinating, get the chicken and bread it in flour;
7. In a hot and olive oiled frying pan, fry the shanks for 5 minutes;
8. As soon as a crust appears, reduce the heat and continue to fry, turning until cooked;
9. At this time, melt the butter in a saucepan, do not allow it to burn, it just needs to warm up evenly;
10. Add flour and the remaining marinade to the butter;
11. Boil the sauce for 8 minutes, stirring;
12. Then add salt, herbs and pepper to the marinade to taste;
13. Remove the saucepan from the heat and let it brew under the lid;
14. Serve drumsticks with sauce for any side dish.

To make chicken meat especially tasty, you should take note of useful tips when cooking it:

1. It is preferable to marinate the fillet in a liquid marinade, because due to the lack of fat during cooking, it turns out to be too dry;
2. You can also add juiciness using onions;
3. The chicken will be very tasty if marinated in sour cream, kefir, wine, lemon or garlic marinade;
4. The use of olive oil will help reduce calories. You can fry chicken without oil at all - just add a little water to the pan;
5. It is necessary to defrost the meat at room temperature, pouring it with warm water.

Applying this knowledge, you can cook the same product in different ways every time so that it will never get bored!

Almost everyone loves fried chicken, but most often it is cooked in the oven. This is due to the fact that few people know how to cook chicken in a pan so that it is not inferior in taste to baked chicken.

But there are many recipes that allow you to cook a delicious dietary chicken breast or chicken legs with a delicious golden crust in a short time.

This simple recipe will help out if you don’t have time or desire to stand at the stove for a long time, but you want to please your family with something delicious. Chicken cooked in this way always turns out juicy, spicy and tender.

Ingredients:

• chicken - 1 carcass;
• sunflower oil - 50 ml;
• garlic - 4 - 5 cloves;
• salt, spices.

Cooking

To make the dish really tasty, you should know how to properly fry the chicken in a pan, otherwise you can just get a piece of unappetizing dry meat.

Initially, the bird is cut into portioned pieces, thoroughly washed and wiped with a towel. Then salt, pepper and leave for 5 - 10 minutes.

Some novice housewives prefer to salt the meat during cooking, but this is wrong, because the crust may turn out to be excessively salty, and the flesh will be tasteless.

Refined sunflower oil is poured into a frying pan, heated well and only after that the prepared pieces of poultry are laid out.

Thus, the bottom is immediately fried and all the juice remains inside, which allows you to end up with a juicy and tasty chicken.

It should be remembered that if the legs or thighs are fried, then they should be laid out with the skin up, otherwise it will instantly “weld” to the bottom of the pan. When all the chicken is in the pan, reduce the fire by about half and fry for about 15 - 20 minutes on one side and the same amount on the other.

Meanwhile, the garlic is peeled and finely chopped. When the pieces of meat are browned on all sides, they are sprinkled with garlic, the fire is reduced to a minimum, the pan is covered with a lid and kept on the stove for another 5-10 minutes.

Everything - an incredibly tasty dish, which is not ashamed to even serve to guests, is ready. As practice shows, you can make delicious chicken in a pan in literally 40 - 50 minutes.

This recipe is ideal for people who are watching their weight. Juicy chicken breast contains a minimum of calories, so it will not add a single gram of extra fat.

Ingredients:

• chicken breast - 300 - 350 g;
• refined oil - 2 tbsp. l.;
• soy sauce - 1.5 tbsp. l. + 50 ml for marinade;
• grated garlic - 1 tsp;
• water - 200 ml;
• ground ginger - 1 tsp;
• broccoli - 150 g;
• champignons - 150 g;
• greens - to taste;
• rice wine - 50 ml for marinade.

Cooking

The chicken breast is washed and placed on a towel to dry slightly. Meanwhile prepare the marinade. To do this, simply mix rice wine and soy sauce. Next, cut the breast into arbitrary pieces, pour over the marinade and put it in the refrigerator for 30-40 minutes. After the time has elapsed, oil is poured into the pan, heated, grated ginger and garlic are added, sautéed for literally 15-20 seconds, they are taken out of the pan, and chicken pieces are laid out there.

Fry the chicken in a pan for 1 - 2 minutes on each side, so that it only browns, and then put it on a plate again. A little oil is added to the pan and coarsely chopped champignons and broccoli are laid out. Stirring constantly, fry for 7-8 minutes, then spread the fried chicken, add water and soy sauce and simmer for another 10 minutes. It is recommended to sprinkle the finished dish with chopped herbs.

Chicken fillet in batter in a pan

Thinking about how to fry a chicken, one should not forget about the tender fillet in batter, which can be prepared for the festive table and for a family dinner.

Ingredients:

• chicken fillet - 400 g;
• lemon - 1/2 pc.;
• egg - 1 pc.;
• flour - 1 - 2 tbsp. l.;
• suneli hops, pepper, salt - to taste.

Cooking

Chicken fillet is washed under running water, dried with a napkin or towel and cut lengthwise into several thin pieces. Sprinkle them with lemon juice, sprinkle with spices and put in the refrigerator. Salt is not needed at this stage. In a separate bowl, beat the egg with a fork.

Flour is poured onto a cutting board or a flat plate. After 15 minutes, the fillet is taken out of the refrigerator, salted to taste and rolled in flour, then dipped in an egg and again in flour. Prepared pieces are fried in hot vegetable oil on both sides until a delicious golden brown appears.

If the dish is being prepared for the festive table, then for a more spectacular look, sprinkle the finished chicken fillet with grated cheese, put a couple of tomato circles on it, cover with a lid and keep on fire for another 5 minutes, after which they spread it on a serving plate and decorate with herbs.

Ingredients:

• chicken thighs - 300 g;
• garlic - 1 clove;
• kefir - 200 ml;
• dill, cilantro, salt, spices.

Cooking

The thighs are washed under running water, dried with a towel, rubbed with salt, pepper and placed in a deep bowl. Garlic is peeled, finely chopped or passed through a press, added to the chicken. Chopped greens are also put there and kefir is poured. After that, everything is mixed and left for one hour so that the meat is well marinated.

After the time has elapsed, the chicken pieces are laid out in a dry frying pan, poured with marinade on top and stewed until tender over medium heat. Sprinkle the chicken with cilantro before serving. Instead of thighs, you can use drumsticks or legs.